Strain the beef broth left behind in the slow cooker into a medium stock pot. There should be at least 1 cup of liquid.

The pot roast is simmered with garlic and sun-dried tomatoes, and the velvety sauce comes together with cream of mushr ...

The beef is meltingly tender and stays juicy. It's not one for those who like a rare roast, but rather more for pot roast fans. Preheat the slow cooker to the lowest setting. Place a large ...